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Add a photoServings: 10
Ingredients
- 1 x prepared 9-inch one-crust pie shell
- 1/3 c. sugar
- 1/3 c. cornstarch
- 2Â 1/4 c. lowfat milk
- 1Â 1/2 c. semi-sweet chocolate chips
- 1Â 1/2 tsp almond extract
- 1Â 1/2 c. coconut
- 1/2 c. cream of coconut
- 1 c. whipping cream
- 3 Tbsp. powdered sugar
- 1/2 c. almonds, sliced
Directions
- Prepare piecrust according to package directions; bake till lightly browned. Cold completely. In medium saucepan, combine sugar and cornstarch; blend well. Stir in lowfat milk; cook over medium heat till mix thickens and boils (12-15 minutes.), stirring constantly. Remove from heat.
- Add in chocolate chips and almond extract; stir till chips are melted and mix is smooth. Cover surface of chocolate mix with plastic wrap.
- Chill 45-60 min, or possibly till mix reaches room temperature. In medium bowl, combine coconut and cream of coconut; mix well. Chill for 15 min. In small bowl, combine whipping cream and powdered sugar: beat till soft peaks form. Fold 1/2 c. whipped cream into cooled chocolate mix; blend well. Spoon 1/2 of chocolate mix into crust-lined pan. Carefully spoon chilled coconut mix over chocolate mix. Spread remaining chocolate mix over coconut mix. Garnish with the remaining whipped cream; sprinkle with almonds. Chill till serving time. Store in refrigerator.
- Makes 9-10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 108g | |
| Recipe makes 10 servings | |
| Calories 248 | |
| Calories from Fat 156 | 63% |
| Total Fat 18.33g | 23% |
| Saturated Fat 11.44g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 19mg | 6% |
| Sodium 35mg | 1% |
| Potassium 291mg | 8% |
| Total Carbs 23.28g | 6% |
| Dietary Fiber 4.1g | 14% |
| Sugars 12.52g | 8% |
| Protein 5.26g | 8% |
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